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Tuesday, December 30, 2008

Tomato Chutney


Tomatoes : 5, blanched
Green chillies : 4
Ginger : 1" piece
Garlic : 2 flakes
Cashew : 6
Poppy seeds : 1 tbsp
Grated coconut : 2 tsp
Mustard seeds : 1 tsp
Salt to taste


  1. Grind all above ingredients in a mixie.
  2. Take oil in a pan and splutter mustard seeds.
  3. Add the ground mixture and saute well till raw smell is gone and oil starts oozing out of the mixture.
  4. Serve with idli, dosa or chapathi.

Note: Blanching is a method of putting tomatoes in boiling water for 30 seconds and immediately putting them in cold water so that the skin peels of easily.

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